Braised mussels with herbs and wheat beer

Chop the dill coarse. Cut the spring onions into pieces of 1 cm. Cut the forest pens into thin slices. Cut the butter into lumps. Boil the egg almost hard in 6-8 minutes. Rinse the mussels in a colander under running water and let it drain. Remove broken mussels and specimens that do not close automatically after a large tap on the work surface.

Put the mussels in the pan and divide parsley, dill, spring onion, carrot and butter in between. Pour a good dash of beer. Heat the mussels covered for 6-8 minutes on high heat until all mussels are open. Shake the pan back and forth occasionally.

Cut the buttocks of the sprigs of lettuce and detach the leaves. Peel the egg and finely crush in a salad bowl and stir it with mustard, lemon juice, 1-2 tablespoons of water and a little salt and pepper to make a dressing. Put the lettuce through. Serve the lettuce with the mussels.